ANNOUNCEMENTS

 

2017 ASBC Annual Meeting Early Registration Ends May 1!

Get your registration in now to join us in Fort Myers, Florida, for the 2017 ASBC Annual Meeting, June 4–7. Plan for sun, sand, and science! Register now to receive the early rate.

Upcoming ASBC Short Course: "Setting the Standard: A Deep Dive into Quality​​"

Registration is now open for the ASBC Short Course on Quality, taking place July 31–August 4, 2017, in Fort Collins, Colorado. This course, offered in conjunction with Colorado State University, will cover the what, why, and how of quality brewing and measurement. Seats are limited, so register now to reserve yours!

Microbiology Video Series

ASBC and the Brewers Association have collaborated to demonstrate brewing microbiology methods from the ASBC Methods of Analysis in video format. Watch "Microbiological Control 1a" and "Microbiological Control 5l" here.

 

 FROM THE BOARD

 

Now Accepting Applications for
Journal of the ASBC Editor in Chief

The American Society of Brewing Chemists is seeking immediate applications for the position of JASBC Editor in Chief. Read the job description here. The deadline for applications is May 15, 2017. Please send confidential letter of interest and resume to asbcheadquarters@scisoc.org.

 

 

 NEWS FEED

 
     

     FEATURE

     

    Are You Interested in the Science Behind Hops Flavor in Beer?

    If so, then plan on attending the 2nd International Brewing Symposium on Hops Flavor and Aroma in Beer, to be held on the Oregon State University campus, July 25–28, 2017. This symposium is a collaboration between ASBC and Master Brewers.

     

     ASBC BUZZ

     

    ASBC Methods Highlight: Free Amino Nitrogen (Beer-31)

    This method helps users determine the free amino nitrogen content (FAN) of finished beer. Evaluation at various stages of fermentation can also help users chart its progressive loss. Purchase an institutional subscription to the ASBC Methods of Analysis so your entire organization may benefit.

    Journal of the ASBC Editor's Pick: Advancing Flavor Stability Improvements in Different Beer Types Using Novel Electron Paramagnetic Resonance Area and Forced Beer Aging Methods

    Lengthening the flavor life of beer remains the most substantial quality challenge facing brewers. Marques and colleagues show how EPR spectroscopy has been used in their breweries to support improvements in shelf-life over a three-year period.

     

     TRIVIA

     

    Which European town recently installed a beer fountain?

     

     WHAT DO YOU THINK?

     
    How many bbls/year do you produce?

    Poll result chart

     Kimble​​​​​​​​​​​​

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